If you’re looking to spice up your meals with something nutritious and delicious, sweet potatoes are the way to go! These versatile tubers can be transformed into a variety of delightful dishes that cater to all tastes. Whether you’re in the mood for savory sides, comforting casseroles, or even sweet treats, we’ve got a collection of sweet potato recipes that will satisfy your cravings and inspire your cooking adventures.
Roasted sweet potatoes with honey and thyme offer a delightful blend of sweet and savory flavors. The natural sweetness of the sweet potatoes complements the rich, caramelized notes from roasting, while the honey adds a touch of sweetness that balances beautifully with the earthy aroma of fresh thyme. This dish is not only tasty but also incredibly simple to make, making it a go-to for weeknight dinners or special occasions.
The combination of crispy edges and tender insides creates a comforting texture that pairs well with just about any meal. Plus, the vibrant color of the sweet potatoes adds a visual appeal to your plate. Whether served as a side or a light main dish, these roasted sweet potatoes are sure to impress.
Ingredients
4 medium sweet potatoes, peeled and cut into wedges
3 tablespoons olive oil
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sweet potato wedges, olive oil, honey, salt, pepper, and thyme. Toss until the sweet potatoes are well coated.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
Roast in the oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
Serve warm as a side dish or enjoy them as a light main course.
This Sweet Potato and Kale Salad is a delightful mix of flavors and textures, bringing together the earthy sweetness of roasted sweet potatoes and the hearty crunch of fresh kale. Tossed with a creamy tahini dressing, it’s not only nutritious but also satisfying, making it an excellent choice for lunch or a side dish at dinner.
Simple to prepare, this salad can be ready in no time. Just roast the sweet potatoes, mix in the kale, and drizzle with tahini dressing for a vibrant and colorful meal that’s sure to please.
Ingredients
2 medium sweet potatoes, peeled and diced
4 cups kale, chopped
1 cup cooked black beans
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon maple syrup
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly caramelized.
In a large bowl, combine the chopped kale, roasted sweet potatoes, and cooked black beans.
In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt until smooth. If the dressing is too thick, add a little water to reach the desired consistency.
Drizzle the tahini dressing over the salad and toss to combine. Serve immediately or let it sit for a few minutes to allow the flavors to meld.
Sweet potato pancakes are a delightful twist on the traditional breakfast favorite. These fluffy pancakes have a natural sweetness and a hint of earthiness that makes them truly unique. They’re simple to whip up, making them a perfect choice for weekend brunch or a cozy weekday breakfast.
The addition of sweet potatoes gives these pancakes a vibrant orange hue and packs them with nutritional benefits, including fiber and vitamins. Topped with warm maple syrup and toasted pecans, they offer a comforting meal that feels both indulgent and wholesome.
Ingredients
1 cup mashed sweet potatoes
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
Maple syrup for serving
Chopped pecans for topping
Instructions
Prepare the Sweet Potatoes: If you haven’t already, cook and mash the sweet potatoes until smooth. Set aside to cool slightly.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
Combine Wet Ingredients: In another bowl, mix the milk, egg, and melted butter. Stir in the mashed sweet potatoes until well combined.
Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix.
Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve: Stack the pancakes on plates, drizzle with maple syrup, and sprinkle with chopped pecans before enjoying!
Spicy sweet potato fries are a delicious twist on a classic favorite. The natural sweetness of the sweet potatoes is perfectly complemented by a spicy kick, making them a fun and flavorful snack or side dish. Plus, pairing them with a creamy garlic aioli elevates the dish, adding a rich and savory element that balances the heat.
This recipe is simple to make, requiring just a few ingredients and minimal prep time. Whether you’re hosting a casual gathering or simply craving a tasty treat, these fries are sure to satisfy your taste buds.
Ingredients
2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
Instructions
Preheat your oven to 425°F (220°C).
Peel the sweet potatoes and cut them into fries, about 1/4 inch thick.
In a large bowl, toss the sweet potato fries with olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper until evenly coated.
Spread the fries in a single layer on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
While the fries are baking, prepare the garlic aioli by mixing together the mayonnaise, minced garlic, lemon juice, and dijon mustard in a small bowl. Adjust seasoning as needed.
Once the fries are done, serve them hot with the garlic aioli on the side for dipping.
This creamy sweet potato soup is a delightful blend of flavors, combining the natural sweetness of sweet potatoes with the rich, smooth taste of coconut milk. It’s comforting and nourishing, making it perfect for chilly days or when you need a little pick-me-up. Plus, it’s simple to prepare, taking just a few steps to create a delicious meal.
The creamy texture and lovely flavor will warm you up from the inside out. Pair it with some crusty bread for a complete, satisfying meal that everyone will enjoy!
Ingredients
2 large sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) coconut milk
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground ginger
Salt and pepper to taste
Fresh herbs for garnish (like cilantro or parsley)
Instructions
Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until they are soft and fragrant.
Add the diced sweet potatoes and ground ginger, stirring to combine. Cook for a few minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the sweet potatoes are tender, about 15-20 minutes.
Once the sweet potatoes are cooked, stir in the coconut milk and blend the soup until smooth using an immersion blender or in batches with a regular blender.
Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.
Sweet potato and black bean tacos are a delightful blend of flavors and textures. The sweetness of roasted sweet potatoes complements the hearty black beans, creating a satisfying filling for your tacos. This recipe is not only easy to make but also packed with nutrients, making it a fantastic choice for any meal.
With vibrant toppings like diced onions, peppers, and fresh cilantro, these tacos are colorful and inviting. Plus, they’re customizable—add your favorite salsa or a squeeze of lime for an extra zing. Perfect for a quick weeknight dinner or a fun gathering with friends!
Ingredients
2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste
8 small corn tortillas
1/2 cup diced red onion
1/2 cup diced bell pepper (any color)
Fresh cilantro, for garnish
1 lime, cut into wedges
Instructions
Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes, until tender and slightly caramelized.
Heat the Black Beans: In a small pot, warm the black beans over medium heat until heated through. Season with a pinch of salt and pepper.
Assemble the Tacos: Warm the corn tortillas in a skillet or microwave. Layer the roasted sweet potatoes and black beans onto each tortilla.
Add Toppings: Top with diced onions, bell peppers, and fresh cilantro. Serve with lime wedges on the side for squeezing over the tacos.
Herbed sweet potato mash is a delightful twist on a classic comfort food. With its creamy texture and rich flavor, this dish is not only tasty but also incredibly easy to prepare. The addition of fresh herbs and olive oil elevates the usual sweetness of the potatoes, creating a balanced and savory side dish.
This mash is perfect for any occasion, whether it’s a family dinner or a holiday feast. It pairs well with a variety of main courses and adds a pop of color to your plate. Plus, it’s a simple recipe that can be whipped up in no time!
Ingredients
2 pounds sweet potatoes, peeled and cubed
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
1/4 cup milk (or as needed for creaminess)
Instructions
Boil the Sweet Potatoes: Place the sweet potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain and Mash: Drain the sweet potatoes and return them to the pot. Add olive oil, milk, herbs, salt, and pepper. Mash until smooth and creamy.
Taste and Adjust: Sample the mash and adjust seasoning or add more milk if needed for your desired consistency.
Serve: Transfer the mash to a serving dish, drizzle with a little extra olive oil, and garnish with additional herbs if you like. Enjoy!
This savory sweet potato casserole with pecans is a delightful dish that balances sweetness and nuttiness perfectly. It’s creamy, rich, and topped with crunchy pecans that add texture, making it a comforting choice for any meal.
Not only is this casserole simple to prepare, but it also brings a festive touch to your table. Whether you’re serving it for a family gathering or just a cozy dinner at home, it’s sure to please everyone’s palate.
Ingredients
4 medium sweet potatoes, peeled and cubed
1/4 cup unsalted butter, melted
1/4 cup milk
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup pecans, chopped
1 cup mini marshmallows
Instructions
Preheat your oven to 350°F (175°C). Grease a baking dish.
Boil sweet potatoes in a large pot until soft, about 15-20 minutes. Drain and mash them in a bowl.
Add melted butter, milk, brown sugar, vanilla, cinnamon, and salt to the mashed sweet potatoes. Mix until smooth and creamy.
Spread the sweet potato mixture into the prepared baking dish. Top with chopped pecans and mini marshmallows.
Bake for 25-30 minutes, or until the marshmallows are golden brown. Let cool slightly before serving.
Sweet potato smoothie bowls are a delightful way to start your day. They combine the natural sweetness of sweet potatoes with a creamy texture, creating a nutritious and satisfying breakfast option. The sweetness from the sweet potatoes pairs perfectly with fresh fruits and crunchy granola, making every spoonful enjoyable.
This recipe is simple to make and perfect for busy mornings. Just blend your ingredients, top with your favorite fruits and granola, and you’re good to go!
Ingredients
1 medium cooked sweet potato, peeled
1 banana, frozen
1 cup almond milk (or any milk of choice)
1 tablespoon almond butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Granola for topping
Fresh berries for topping (strawberries, blueberries, etc.)
Instructions
In a blender, combine the cooked sweet potato, frozen banana, almond milk, almond butter, vanilla extract, and ground cinnamon.
Blend until smooth and creamy, adjusting the milk as necessary for desired consistency.
Pour the smoothie into a bowl and top with granola and fresh berries.
Enjoy your sweet potato smoothie bowl immediately!
Stuffed sweet potatoes with chickpeas and feta are a delightful blend of flavors and textures. The natural sweetness of the sweet potatoes pairs perfectly with the savory, creamy feta and the hearty chickpeas, creating a satisfying meal that’s easy to whip up. This recipe is not only delicious but also a breeze to prepare, making it ideal for busy weeknights.
The dish is packed with nutrients and can be customized with your favorite herbs and spices. Whether you’re looking for a wholesome dinner or a tasty side, these stuffed sweet potatoes are sure to please everyone at the table.
Ingredients
4 medium sweet potatoes
1 can (15 oz) chickpeas, drained and rinsed
1 cup feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes and pierce them with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
While the potatoes are baking, heat olive oil in a pan over medium heat. Add chickpeas, smoked paprika, garlic powder, salt, and pepper. Cook for about 5-7 minutes until heated through.
Once the sweet potatoes are cooked, let them cool slightly, then slice them open lengthwise and fluff the insides with a fork.
Fill each sweet potato with the chickpea mixture and top with crumbled feta cheese. Garnish with fresh parsley before serving.
Baked sweet potato chips are a delightful snack that brings a satisfying crunch with a hint of natural sweetness. They are easy to prepare, making them a fantastic option for a quick treat or a healthy addition to your meal. The simplicity of this recipe allows you to enjoy the rich flavor of sweet potatoes while keeping things light and crispy.
With just a few ingredients and minimal prep time, you can whip up a batch of these flavorful chips that are perfect for dipping or snacking on their own. The sea salt enhances their natural taste, making every bite a delightful experience.
Ingredients
2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon paprika (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and peel the sweet potatoes, then slice them thinly using a mandoline or a sharp knife.
In a large bowl, toss the sweet potato slices with olive oil, sea salt, and paprika if using, ensuring they’re evenly coated.
Spread the slices in a single layer on the prepared baking sheet, making sure they aren’t overlapping.
Bake for about 20-25 minutes, flipping halfway, until they are crispy and golden brown. Keep an eye on them to prevent burning.
Remove from the oven and let them cool for a few minutes before serving.
This Sweet Potato and Apple Bake brings together the earthy sweetness of sweet potatoes and the crisp tartness of apples. It’s a delightful dish that’s simple to prepare, making it a perfect addition to any meal or a comforting dessert. The combination of flavors creates a warm and inviting experience that’s sure to please everyone around the table.
The added crunch of nuts and a sprinkle of cinnamon elevates this dish, filling your home with a delicious aroma while it bakes. Plus, it’s nutritious and can be enjoyed as a side dish or a light dessert!
Ingredients
2 large sweet potatoes, peeled and cubed
2 medium apples, cored and sliced
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup pecans or walnuts, chopped
2 tablespoons unsalted butter, melted
1/4 cup maple syrup (optional)
Instructions
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the sweet potatoes and sliced apples.
Add the brown sugar, cinnamon, nutmeg, and melted butter. Toss until the sweet potatoes and apples are well coated.
Transfer the mixture to a greased baking dish and spread it out evenly. Sprinkle the chopped nuts on top.
If desired, drizzle maple syrup over the top for added sweetness.
Bake for 30-35 minutes, or until the sweet potatoes are tender and the apples are soft. Stir halfway through for even cooking.
Sweet potato gnocchi offers a delightful twist on traditional potato gnocchi. The sweet flavor of the potatoes pairs beautifully with a rich sage butter sauce, creating a comforting dish that’s both savory and slightly sweet. It’s surprisingly simple to make, making it a perfect choice for both weeknight dinners and special occasions.
The gnocchi are soft and pillowy, and when tossed in the buttery sauce infused with crispy sage leaves, every bite bursts with flavor. This recipe is not only delicious but also adds a splash of color to your plate!
Ingredients
2 medium sweet potatoes (about 1 pound)
1 cup all-purpose flour (plus more for dusting)
1 large egg
1/2 teaspoon salt
1/4 teaspoon nutmeg (optional)
1/2 cup unsalted butter
Fresh sage leaves (about 10-12)
Grated Parmesan cheese (for serving)
Instructions
Cook the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for about 45 minutes, or until tender. Let them cool, then peel and mash them in a bowl.
Make the Dough: To the mashed sweet potatoes, add the egg, salt, nutmeg, and half of the flour. Mix until combined, then gradually add the remaining flour until a soft dough forms. Be careful not to overwork it.
Shape the Gnocchi: On a floured surface, divide the dough into 4 sections. Roll each section into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces and use a fork to gently press and shape each piece.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the leaves are crispy. Toss the cooked gnocchi in the sage butter for a minute to coat them.
Serve: Plate the gnocchi, drizzle with any remaining sage butter, and sprinkle with grated Parmesan cheese. Enjoy!
This sweet potato curry with spinach is a delightful dish that combines comforting flavors with vibrant ingredients. The sweetness of the potatoes pairs beautifully with the aromatic spices, creating a warm and satisfying meal. It’s not only delicious but also simple to prepare, making it a perfect choice for both weeknight dinners and special occasions.
The creamy texture of the curry is enhanced by the addition of fresh spinach, which adds a lovely color and nutritional boost. Serve it over rice for a complete meal that is as wholesome as it is tasty.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk
1 cup vegetable broth
2 cups fresh spinach
2 tablespoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
Cooked rice, for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the cubed sweet potatoes, curry powder, and turmeric, stirring to coat the potatoes with the spices.
Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until sweet potatoes are tender.
Fold in the fresh spinach and cook until wilted. Season with salt and pepper to taste.
Sweet potato hummus is a delightful twist on the classic chickpea-based dip. This creamy, savory spread combines the natural sweetness of roasted sweet potatoes with the earthiness of tahini and garlic, creating a rich flavor profile. It’s not only delicious but also packed with nutrients, making it a healthy choice for any occasion.
Making sweet potato hummus is simple and requires minimal ingredients. Whether you’re enjoying it as a snack or serving it at a gathering, it pairs beautifully with crispy pita chips for dipping. The vibrant color and unique taste are sure to impress everyone!
Ingredients
1 medium sweet potato
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon ground cumin
Salt and pepper to taste
Pita chips for serving
Instructions
Preheat the oven to 400°F (200°C). Poke holes in the sweet potato with a fork and roast it for about 45 minutes or until tender.
Once cooked, let the sweet potato cool slightly, then peel and chop it.
In a food processor, combine the sweet potato, chickpeas, tahini, olive oil, lemon juice, garlic, and cumin. Blend until smooth.
Season with salt and pepper to taste. If the hummus is too thick, add a little water to reach your desired consistency.
This spiced sweet potato and quinoa bowl is a delightful blend of flavors and textures. The sweetness of roasted sweet potatoes pairs perfectly with the nutty quinoa, while spices add a warm kick that makes each bite satisfying. It’s a simple recipe that’s not only delicious but also packed with nutrients, making it a great option for a quick weeknight dinner or a filling lunch.
Plus, it’s versatile! You can customize it with your favorite toppings and add-ins, making it your own. Let’s get started with the recipe so you can enjoy this tasty bowl soon!
Ingredients
2 medium sweet potatoes, peeled and diced
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 can black beans, rinsed and drained
1/2 cup chopped cilantro
Juice of 1 lime
Instructions
Preheat the oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with olive oil, paprika, cumin, cayenne pepper, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and golden.
While the sweet potatoes are roasting, cook the quinoa. In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
Once the sweet potatoes and quinoa are ready, combine them in a large bowl. Stir in black beans, chopped cilantro, and lime juice. Adjust the seasoning if needed.
Serve warm, garnished with additional cilantro or lime wedges if desired.
This crispy sweet potato and goat cheese flatbread is a delightful blend of flavors and textures. The sweetness of roasted sweet potatoes pairs beautifully with the creamy tanginess of goat cheese, creating a balanced dish that’s both satisfying and refreshing.
Making this flatbread is simple and fun, perfect for a quick lunch or an appetizer at your next gathering. With just a few ingredients, you’ll have a delicious meal that impresses both your taste buds and your guests.
Ingredients
1 large sweet potato, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
1 flatbread or naan
4 ounces goat cheese, crumbled
Fresh herbs (like parsley or thyme) for garnish
Instructions
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, prepare the flatbread. Place it on a baking sheet and bake for about 5 minutes to crisp it up.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Layer the roasted sweet potatoes on the flatbread, followed by the crumbled goat cheese.
Return the flatbread to the oven for an additional 5-7 minutes until the cheese is warmed and slightly melted.
Garnish with fresh herbs before slicing and serving. Enjoy your crispy sweet potato and goat cheese flatbread warm!
Sweet potato chocolate chip cookies are a delightful twist on the classic treat. They combine the natural sweetness of sweet potatoes with rich chocolate chips, creating a cookie that’s wonderfully soft and chewy. The sweet potatoes add moisture and a unique flavor, making these cookies a little healthier without sacrificing taste.
This recipe is simple to follow and perfect for both seasoned bakers and those just starting out. You can whip these up in no time, making them a great option for a last-minute dessert or a cozy afternoon snack!
Ingredients
1 cup mashed sweet potatoes
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the mashed sweet potatoes, brown sugar, granulated sugar, and softened butter until well combined.
Add in the egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together the baking soda, salt, and flour.
Gradually add the dry ingredients to the sweet potato mixture, stirring until just combined. Fold in the chocolate chips.
Drop tablespoons of dough onto the prepared baking sheet, spacing them a couple of inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
